I know summer feels over (well, for most people -- with hot temperatures here and our toddler too little for school, it doesn't feel that different to me!), but here's a way to continue to use zucchinis from summer produce.
While chocolate zucchini muffins certainly seem indulgent, they're better for you than you might suspect - the sugar is cut to 5 tablespoons (from the usual 8 that's in most recipes), there's a few tablespoons of coconut oil, and it's made completely of whole wheat pastry flour. There are chocolate chips but I think there's approximately 10 chips per muffin which gives it enough that you really taste the chocolate chips but don't go overboard. However, they're incredibly tasty - my husband couldn't believe when he heard the ingredient list. He thought they tasted too good!
I've made these twice and they've been a big hit both times!
Chocolate Zucchini Muffins
Taken from: Ambitious Kitchen
Makes 12 muffins